Singapore-Style Chilli Tofu

Name: Singapore-Style Chilli Tofu
Cook time: 50 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 40 g cashew nuts; neutral oil for frying; 200 g firm tofu dried with kitchen paper and cut into bite-sized cubes; 1 onion finely chopped; 1 tablespoon grated ginger (approx. 3cm); 3 cloves of garlic crushed; 2 red chillies finely chopped (use fewer chillies or deseed if you prefer a milder heat); 1 medium tomato diced; 200 ml hot veg or chicken stock, or boiling water; ½ a medium head of broccoli or 150g tenderstem broccoli, cut into small florets; 1 small egg lightly beaten; 4 tablespoons tomato ketchup; 2 tablespoons sweet chilli sauce; 1 tablespoon light soy sauce; 1 teaspoon sesame oil preferably toasted; rice

Instructions

Cook:50min

This recipe was inspired by the stunning dish Singapore-style chilli prawns, which is itself a version of the famous Singapore chilli crab. Tofu can sometimes get a bad rap, but it makes a fantastic alternative to prawns, especially midweek. It has a relatively long shelf-life, so is great to have on hand in the fridge. Frying it until crispy gives it great texture, and it absorbs all the flavours of the sauce – and this dish is ALL about the sauce. It even converted my tofu-fearing husband.

Updated at: Thu, 15 Aug 2024 14:06:14 GMT